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Title details for Provecho by Edgar Castrejón - Available

Provecho

100 Vegan Mexican Recipes to Celebrate Culture and Community [A Cookbook]

by Edgar Castrejón
ebook
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The definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home
 
ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe and Glamour • “The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.”—Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook
 
Edgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through “las manos mágicas.” So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating.
Provecho features one hundred of Edgar’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they’re all organized by how meals are approached in Edgar’s family:
 
• La Mesa Llena (“The Full Table”): Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas
• La Mesita (“The Small Table”): Sweet Potato and Kale Tacos; Quesadillas de Brócoli y Tofu; Vegan Queso Fundido
• La Mañana Después de la Cruda (“The Morning After”): Burritos de Desayuno; “Huevos” Rancheros; Papas con Chorizo Vegano
• Antojitos (“Little Cravings”): Vegan Chipotle Crema; Mi Tia Evelia’s Ceviche de Coliflor; Ensalada de Nopales
• Bebidas (“Drinks”): Oat Milk Horchata; Jugo de Espinaca y Piña; Margarita Fuerte
• Postrecitos (“Little Desserts”): Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple Empanadas
With Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life—and still wakes up craving every day.

  • Creators

  • Publisher

  • Release date

    October 12, 2021

  • Formats

    • Kindle Book

    • OverDrive Read

      • ISBN: 9781984859129

    • EPUB ebook

      • ISBN: 9781984859129
      • File size: 97416 KB

  • Languages

    • English

  • Reviews

    • Library Journal

      October 1, 2021

      With a background in plant science and nutrition and a strong Instagram following, Castrej�n brings both science and art to his recipes in this debut cookbook--and, as the title suggests, he intends for all to have a good meal. Building on the cuisine of Castrej�n's Mexican American heritage, plus some inspiration from Salvadoran and Colombian food, this book presents 100 plant-based recipes, each accompanied by the chef's beautiful photographs. The introduction includes helpful lists of vegan ingredients, along with a breakdown of types of fresh and dried chilies. Most ingredients will be familiar to readers who cook plant-based meals and can be found in local supermarkets or online. Some recipes, including tacos and empanadas, are veganized favorites. Others, like various salsas and drinks, are new takes on familiar ingredients. VERDICT An enticing collection of quick, relatively straightforward recipes that's a solid starting point for vegan and non-vegan readers alike. Castrej�n (recipe developer, food stylist, and now cookbook author) has created an enticing guide to making plant-based Mexican food at home.--Meagan Storey, Virginia Beach

      Copyright 2021 Library Journal, LLC Used with permission.

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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